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Grilled Aubergines With Chickpea Caponata [vegan] © The Flexitarian - Annabelle Randles

Grilled Aubergines With Chickpea Caponata [vegan]

This vegan Grilled Aubergines With Chickpea Caponata is bursting with summer flavours.
5 from 2 votes
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Low Fat Recipes, Soya-Free Recipes, Vegan Recipes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Quick & Easy
Cuisine Italian
Servings 4 people
Calories 373 kcal

Equipment

oven tray
frying pan

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
 
 

  • 4 medium aubergines
  • 400 g can chickpeas
  • 1 red onion
  • 3 garlic cloves - crushed
  • 300 g cherry tomatoes
  • 2 Tbsp capers
  • 290 g drained pitted Kalamata olives
  • 7 Tbsp balsamic vinegar
  • 1 Tbsp sugar
  • olive oil
  • 1 large handful of pinenuts
  • 1 large handful of basil leaves
  • salt & pepper

Instructions
 

  • Preheat the oven to 220°C/425°F/Gas 7.
  • Cut the aubergines lengthwise in 0.5cm [0.2 inches] thick slices.
  • Brush each slice with olive oil. Place them on a roasting tray. You will probably need 2 trays or do them in batches.
  • Grill for 20-25 mins until golden.
  • In the meantime heat some olive oil in a large frying pan.
  • Under medium heat, fry the finely sliced red onion together with the crushed garlic until golden.
  • Add halved cherry tomatoes with balsamic vinegar and sugar. Fry gently for 10 mins until liquid has thickened.
  • Drain and rinse the chickpeas. Add them to the tomato mixture alongside the olives and capers. Cook gently until chickpeas have heated through. Season to taste.
  • In a separate pan, dry toast the pine nuts.
  • Once the aubergines (eggplants) are grilled, place them on a serving dish.
  • Pour the tomato mixture on top of the aubergines.
  • Sprinkle with fresh basil leaves and pine nuts just before serving.
  • This dish can be eaten warm or at room temperature.

Nutrition

Serving: 225gCalories: 373kcalCarbohydrates: 58gProtein: 12gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gSodium: 1544mgPotassium: 1469mgFiber: 22gSugar: 27gVitamin A: 778IUVitamin C: 30mgCalcium: 142mgIron: 4mg

Find this recipe online:

Grilled Aubergines With Chickpea Caponata [vegan]

https://theflexitarian.co.uk/recipe-items/aubergines-chickpea-caponata-vegan/